I've made this three times now, and as always, Chef John hits it out of the park. I made it as is. I served with coconut rice and salad. I also heated up the sauce (since it had raw chicken) to spoon on the rice. It definitely was not needed though. Perfect! Thank you! This one's a keeper.Update : this is STILL one of my family’s favorites! Thank you Chef John!
This is my second time making it in 4 days. It is THAT good. I didn't change anything. It wasn't soggy like most my pork turns out. Superb. It is even better cold the next day. (at the beach) Thank you, Chef John!
I wrote a review about this already, but I wanted to add pictures. I make mini loaves with a pointer finger sized well for the sauce on TOP. I made last nights with Miltons GF Sea Salt Crip Crackers, and honestly I think it like them better. My niece is GF that’s why I had them. This is the most comforting yummy food. Thank you for the recipe! I’ve made it at least 20 times!
I've literally made this soup 4 times now in the last 2 weeks. I used homemade chicken stock which, as Chef John says, makes it go from zero to hero. If you haven't made your own stock yet, it makes your whole house warm and smell delicious! It is so easy and takes your soup to a whole new level. This recipe is perfect as is! I added a little white vinegar at the end twice, and it was super good either way. Thank you again for a 5 star recipe!
It was incredible! I started chicken on grill with bricks on it. After it got some char, I moved it to the kitchen. I finished them on 400* on a cookie sheet basting every 10 minutes. This was one of the best chicken dishes I have ever made. It was incredible and juicy. The flavors were like nothing I've ever had. We heated the marinade up, and drank it like soup. =) Don't be afraid to cook a little longer than normal (maybe to 170*). It is so ridiculously juicy; it can handle it. Thank you, Chef! I am a better cook because of you!
Dare I say that this was better than my buscha's. :O
I used San Marzano tomatoes, but did everything else as is. Maybe I added a little bit more salt, too. Thank you for this recipe. My Buscha died 8 years ago, and I never got the recipe. My Polish grandma would be proud of me tonight feeding my kids this (and they devoured it!).
This is so good... the only thing I would change would be the amounts. Make sure you double it as there won't be enough- even for the nay sayers about cauliflower. ;)
Definitely a keeper! Chef John is always spot on! I put this on the stove for my family to eat while I ran errands. I came home to an almost empty pot (I had doubled the recipe too- I really wanted leftovers!). I used dried chipotle pepper also, and instead of oil, I browned the beef in bacon fat. I was raised by a southern mom that taught me to always have it in the fridge. ;) Enjoy!
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